Instant Pot Bean Dip Aka Refried Beans Recipes

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INSTANT POT® REFRIED BEANS



Instant Pot® Refried Beans image

Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.

Provided by Tim Unger

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 1h5m

Yield 10

Number Of Ingredients 7

¼ cup vegetable oil
1 medium white onion, chopped
2 cloves garlic
1 teaspoon dried Mexican oregano
1 pound dried pinto beans
8 cups water
2 teaspoons salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
  • Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 29.7 g, Fat 6 g, Fiber 7.3 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 476.8 mg, Sugar 1.4 g

INSTANT POT® CHARRO (REFRIED BEANS)



Instant Pot® Charro (Refried Beans) image

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

Provided by droach3

Categories     Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 13

4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

Steps:

  • Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 0.1 g, Sodium 113.5 mg, Sugar 2.5 g

INSTANT POT REFRIED BEANS



Instant Pot Refried Beans image

The BEST Instant Pot Refried Beans! Easy and absolutely delicious, this recipe tastes better than a restaurant. Use for any of your favorite Mexican dishes!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 1h45m

Number Of Ingredients 13

1 pound dry pinto beans (2 cups)
2 teaspoons extra-virgin olive oil
1 small yellow onion (chopped into 1/4-inch dice)
1 jalapeno (cored, seeded, and finely chopped)
3 cloves garlic (minced (about 1 tablespoon))
4 cups low-sodium chicken stock or vegetable stock (divided)
3 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper (optional)
For serving: queso fresco or shredded Monterey jack cheese

Steps:

  • Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
  • Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
  • Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
  • Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

Nutrition Facts : ServingSize 1 cup (of 6), Calories 134 kcal, Carbohydrate 20 g, Protein 9 g, Fat 3 g, Fiber 6 g, Sugar 2 g, SaturatedFat 1 g

EASY 1-POT REFRIED BEANS



Easy 1-Pot Refried Beans image

Easy 1-pot refried beans with minimal ingredients. Try our step-by-step methods for getting ultra creamy texture and classic flavor FAST! Perfect for canned pinto beans or beans made from scratch.

Provided by Minimalist Baker

Categories     Side

Time 1h5m

Number Of Ingredients 11

3 cups cooked pinto beans ((see instructions for canned, from scratch, and Instant Pot))
2 Tbsp avocado oil ((or sub water but double the amount and add more as needed))
3/4 cup diced white onion
3 cloves garlic, minced
1/4-1 cup vegetable broth ((or store-bought // amount will vary depending on method of cooking beans))
1/2 tsp sea salt, plus more to taste
Lime juice
Hot sauce
Freshly chopped cilantro
Diced red onion
Vegan Mexican-style Queso

Steps:

  • CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
  • FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
  • INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
  • REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender - about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
  • Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we're going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.
  • Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.
  • Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don't have an immersion blender, a bean or potato masher will also work. It just takes more work and they won't get quite as creamy.
  • If you're blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.
  • Taste and adjust seasonings as needed, adding more salt to taste. We didn't find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.
  • Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
  • Store leftovers covered in the refrigerator up to 4-5 days or in the freezer for up to 1 month. To reheat, warm in a pot or saucepan, adding more broth as needed.

Nutrition Facts : ServingSize 1 half-cup serving, Calories 151 kcal, Carbohydrate 20.3 g, Protein 6.4 g, Fat 5.4 g, SaturatedFat 0.7 g, Sodium 421 mg, Fiber 5.2 g, Sugar 1.6 g, UnsaturatedFat 4.26 g

INSTANT POT BEAN DIP (AKA REFRIED BEANS)



Instant Pot Bean Dip (AKa Refried Beans) image

These beans make a great dip, side dish, or used in any recipe that calls for refried beans. Recipe is "mild" heat.

Provided by Merry Cook

Categories     Mexican

Time 1h10m

Yield 1 cups, 8 serving(s)

Number Of Ingredients 11

4 cups water or 4 cups stock
2 1/2 cups dry pinto beans, sorted and rinsed
1 onion, large, chopped
1 jalapeno pepper, seeded, chopped
1/2 cup cilantro, rough chopped
6 garlic cloves, chopped
3 bay leaves
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin

Steps:

  • Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock).
  • Set Instant Pot to "Bean/Chili" setting for 45 minutes.
  • Let pressure release naturally - about 15-20 minutes.
  • Once cooked, discard bay leafs.
  • Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender).
  • Makes about 8 cups.

Nutrition Facts : Calories 51.3, Fat 0.7, SaturatedFat 0.1, Sodium 106.2, Carbohydrate 10, Fiber 0.5, Sugar 0.7, Protein 3.8

THE ULTIMATE INSTANT POT RECIPE FOR SIMPLE REFRIED BEANS



The Ultimate Instant Pot Recipe for Simple Refried Beans image

Provided by DeeDeeDoes

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

3 Cups of Pinto Beans (Soaked for 4 hours and drained)
1 Large White Onion, Peeled and Chopped
1 Each Red Bell Pepper + Jalapeno Pepper, Chopped
4 Cloves of Garlic, Minced
9 Cups of Vegetable Broth
½ Teaspoon Each of Chili Powder + Ground Cumin
Salt/Pepper to Taste
Cilantro Leaves, Optional

Steps:

  • After beans have been soaked for 4 hours and drained, place into the Instant Pot along with all the ingredients and stir to combine. Cover and cook on the Bean/Chili setting for 20 minutes. Release the pressure and strain the beans and vegetables reserving the broth.
  • Transfer the cooked beans & vegetables to a blender or food processor. Work in batches while adding as much liquid back into the pureed mixture as needed. Garnish with Cilantro Leaves if using.
  • Place into a bowl and serve. This makes 4 servings. Garnish with up to ¼ cup of Kraft Fat Free Shredded Cheese per serving will keep this at 1 SP per serving on the Blue and Purple Plans. On the WW Green Plan, it is 14 SP per serving.

INSTANT POT REFRIED BEANS



Instant Pot Refried Beans image

Use your Instant Pot or electric pressure cooker to cook these refried beans in a fraction of the time it would take on the stovetop.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch

Time 1h35m

Yield 10

Number Of Ingredients 10

1 pound dried pinto beans (about 2 cups)
7 cups water
1 cup onion (chopped)
3 cloves garlic (minced)
1 teaspoon kosher salt (plus more for seasoning)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3 tablespoons bacon drippings (or lard or olive oil)
Optional: dash cayenne pepper

Steps:

  • Gather the ingredients.
  • Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris.
  • Rinse the beans thoroughly and discard the water.
  • Transfer the beans to the pressure cooker. Add the water, onion, garlic, salt, cumin, oregano, pepper, bacon drippings (or lard or oil), and a dash of cayenne pepper, if using.
  • Cover the pot, lock the lid, and set the steam valve to "sealing." Choose the bean/chili button and add 15 minutes for a total of 45 minutes of cooking time. Or use the manual setting for 45 minutes at high pressure.
  • When the beans have finished cooking, let the pressure drop naturally for 20 minutes and then release the steam vent. Test the beans to make sure they are tender. If not, return to pressure for 10 minutes.
  • Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside.
  • Put the beans in the empty pot. Puree them with an immersion blender. Add some of the reserved liquid as needed for the desired consistency and reserve the rest for another use.
  • Taste the beans and add more salt, as needed.
  • Dish out into bowls and serve.

Nutrition Facts : Calories 114 kcal, Carbohydrate 15 g, Cholesterol 4 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 142 mg, Sugar 1 g, Fat 4 g, ServingSize 10 portions (10 servings), UnsaturatedFat 0 g

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From therecipes.info


INSTANT POT BEAN DIP RECIPES
INSTANT POT BEAN DIP (AKA REFRIED BEANS) These beans make a great dip, side dish, or used in any recipe that calls for refried beans. Recipe is "mild" heat. Provided by Merry Cook. Categories Mexican. Time 1h10m. Yield 1 cups, 8 serving(s) Number Of Ingredients 11. Ingredients; 4 cups water or 4 cups stock: 2 1/2 cups dry pinto beans, sorted and rinsed: 1 …
From tfrecipes.com


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